Penne with pancetta and olives
Instructions
Chop the onion, cut the bacon into strips, divide in half the olives and season it all in a pan with oil.
Add the diced tomatoes, half a red pepper and cook for twenty minutes gentle flame.
Boil the penne in salted boiling water, drain and rovesciatele in sauce pan, stirring quickly.
If necessary, add a little of the pasta cooking water.
Passed on the serving dish and sprinkle with both cheeses.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne rigate
- 100 g of pitted green olives
- 60 g of bacon
- 4 tablespoons of olive oil
- 400 g of peeled
- 1 cipollina
- 30 g of cheese
- 30 g of parmigiano
- Salt
- 1/2 chili